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my LBS just started carrying Omission, I was only able to find the pale ale. one is currently sitting in my fridge. Ill give it a shot here soon and report back.. also very interesting the comment that one was fine but two was too many

my LBS just started carrying Omission, I was only able to find the pale ale. one is currently sitting in my fridge. Ill give it a shot here soon and report back.. also very interesting the comment that one was fine but two was too many

you're need to post more of your brew process. im not familiar with the above recipe.

i brew for me. i had a male celiac roommate, he liked to drink the brew, but never contributed (help or supply) so i stopped providing him free beer, now hes gone. ive used candi syrup before weird flavors if you go overboard. i also tried a batch with some agave and sorghum. complete mess...

quinoa gets as funny smell malting it. its more pronounced in larger quantities. i would also highly recommend that you sprout it under warm water. place grain in bucket. fill bucket with warm water to fully cover grain. strain and replace water 2x a day and let it go for a week at the most...

I dunno about the starrsan part, but follow through im very interested! -subscribed

im going to have to agree with the irish moss comment. that would most certainly help matters. us-05 should settle out clean, compared to a heffe yeast, for example. it seems like you added a fair bit of honey, and that in its self takes a while to settle out. im still waiting on a mead to...

http://www.briess.com/food/Products/nsts.php i used to be able to get 7lb pails from the local brew shop, special order. but now its only available it 60lb (5gal) pails, special order. its also round the webs

scrap the sorghum and use tapioca syrup. the sorghum will overwhelm just about everything.

id scrub the sorghum for tapioca and steep roasted quinoa. i prefer to use whole berries, but thats just me.

Thanks for helping out everyone that has completed the survey, and those who will complete it.

This survey was just sent to me by an alumni of my school. the survey is regarding the celiac community and eating out at restaurants. please help her complete her graduate work and complete this survey. http://www.surveymonkey.com/s/CeliacRestaurant thanks for your time - DIRTBAGHB

10 gluten free brews?! Most seem brewed with sorghum. Let's see how many gf brews I can name: new grist red bridge bards tale yellow label bards tale blue label st peters greens 4 varieties new planet 3 varities these are commercial. Bottled.

Relax have a homebrew and just see how it turns out

I want in! ive replied and upgraded!!! now please let me win!

you can add to the carboy. just remember that anything you add needs to be sterile and close to the temp the carboy is already at. if your wanting to add fruit (uncooked) or something like that, wait till your beer has fermented most of the way, so it is less suceptible to contamination . too...

beer stone= glutenous

your first batch ever or just first GF batch? either way i cant say more of this" START SIMPLE" we get lots of people in here on the subject of "First gluten free brew" "new to the gluten free world of brewing" either way start simple. to many people come here that havent brewed before and are...

remember that tapioca and rice syrups dont have te flavor profile that sorghum does, so youll want to minimash/steep/ find some vague way of adding grain flavors for AG, aim high, AIM REALLY HIGH, i get sub 50% effeciency. ( typical run 5lbs of chestnuts+ 2-3lbs rice flakes+ 1-2lb honey=4-5%abv...

if you dont want to push the funds for AG, you could do steeps. for some of my non-AG brews i take the grain that i want the flavor from and steep it like a giant A$$ tea bag. then i use tapioca syrup for the ferment-able sugar (its has an incredibly neutral flavor) and brew per extract rules.